If we consider the taste and the immediate softness of the food, beef stew has an undeniable advantage over the product simply cooked or fried. This method of heat treatment promotes the destruction of the protein and, as a consequence, softening the meat slices.
Braised beef - recipe
Extinguish the product in its own juice, and with the addition of a certain fraction of the liquid, which allows you to get both a meat component and a delicious appetizing gravy. Beef stew with gravy, the recipe of which can be varied by varying the composition, will be an excellent option for a hearty and healthy lunch or dinner. Even the most fastidious family members will be happy with this meal.
Beef stewed with potatoes
Not only tasty, but also the most useful one can manage beef, stewed with vegetables. Especially popular is the variation of the dish with potatoes, which harmoniously combines with the pulp, creating not only a hearty but also divinely aromatic food. Often the composition is supplemented with carrots and onions, less often with other vegetable ingredients.
Ingredients:
- fillets or ribs - 600 g;
- onions, carrots - 130 g;
- potato tubers - 1.2 kg;
- oil - 60 g;
- cloves of garlic - 2-3 pcs .;
- seasonings, salt, pepper.
Preparation
- Fillet or ribs are cut into portions and fried to fat.
- Introduce vegetable slicing and fry ingredients for a few more minutes.
- Add water to cover the contents by two-thirds.
- Solyat yastvo, flavored spices and pripuskayut until soft.
- Throw potatoes and fry the dish until the latter is ready, adding garlic and greens at the end.
- After 10 minutes, braised beef with onions and carrots is infused and ready.
Beef stewed in sour cream
Delicate and appetizing beef, stewed with sour cream, will be an appropriate addition to a garnish of rice, potatoes, pasta. As a raw material, you can take both fillets and cut on the bone - the ribs. The advantage of the recipe is the use of a minimum amount of spices and spices, which plays on the dietary qualities of the dish without compromising taste.
Ingredients:
- flesh or ribs - 600 g;
- onion - 70 g;
- oil - 60 g;
- sour cream - 240 g;
- flour - 30 g;
- dried herbs, spices.
Preparation
- Fillet or ribs cut rather small and browned on the fat along with the onion.
- Add a little water and admit the contents of the container under the lid until soft.
- Salt the food, season with spices and herbs as desired and lay sour cream.
- Thinen the ingredients, stirring, 5 minutes.
- Add the flour dissolved in 100 ml of water, warm up the ingredients until the desired thickening and remove from the plate.
Beef stew with mushrooms
Meat in combination with mushrooms - a win-win option for any menu, even on holidays, even on weekdays. Beef stewed with champignons or any other mushrooms can not turn out to be tasteless, but if only the rules for decorating the dish and all the prescriptions and subtleties of the recipe are observed.
Ingredients:
- beef fillet - 600 g;
- onions, carrots - 130 g;
- mushrooms - 450 g;
- oil - 60 g;
- seasoning, salt.
Preparation
- The basis of the dish is fried in a pan and spread into a saucepan.
- In the same frying pan fry the vegetable sliced, and then the mushroom and add to the container.
- Pour all the boiling water and leave it to languish under the lid.
- For 15 minutes before the end of the process, the food is poured, seasoned with condiments.
- Once the beef stew is ready, throw greens.
Beef stewed with pickled cucumbers
This variation of stewed beef is especially spicy and original. The eastern accent of the dish, in which its contribution is made by pickles and a corresponding set of spices will not leave anyone indifferent. You will learn how to cook stewed beef in such a performance from the recommendations described below.
Ingredients:
- beef pulp - 700 g;
- onions, carrots - 130 g;
- pickled cucumbers - 220 g;
- sour cream and tomato sauce - 170 g;
- vegetable fat - 90 g;
- hops-suneli, spices, chili, garlic, salt - to taste.
Preparation
- Meat flesh, cucumbers and vegetable sliced alternately fried for fat and stacked in a saucepan.
- Pour boiling water and allow the contents to soften.
- Introduce a mixture of sour cream and tomato, add everything, season with seasonings, pepper and give a sob.
Beef stewed in beer
The unusuality of this recipe is the use of an off-the-shelf component that accompanies meat. By complementing the product with beer, you not only can achieve rapid softening of the fibers, but also give the slices a special piquancy. Beef stewed in a beer sauce works wonderfully soft, soft and fragrant, and nobody knows what is the secret of success without a hint.
Ingredients:
- beef fillet - 700 g;
- onions, carrots - 160 g;
- beer dark - 360 ml;
- flour - 60 g;
- tomatoes - 250 g;
- Bulgarian pepper - 150 g;
- vegetable fat - 70 g;
- seasoning, chili, salt, sugar, pepper - to taste.
Preparation
- Slices of the main product dip in salted and flavored with floury breading and fry until red in the grease.
- Add the chopped vegetables and brown a little more.
- Tomatoes are cleaned from skins, cut and laid in a container.
- Pour beer, add food, flavor with sugar and spices, tense under the lid for a couple of hours.
Beef stewed in a multivariate
Do you have a multivarker? Then be sure to use it for cooking beef meat! In it slices will turn out soft and gentle. As an option, you can decorate the food with the addition of dried prune , as in this case. Avoid using a smoked product, as there is a high risk of getting an obsessive smoked taste of a dish. Beef with prunes stew, the recipe of which is simple and accessible, especially will please fans of contrasting taste combinations.
Ingredients:
- beef pulp - 700 g;
- bulbs, carrots - 180 g;
- dried prunes - 200 g;
- oil - 30 g;
- tomato sauce - 120 g;
- seasoning, salt.
Preparation
- In the oiled multicastry, the main product is browned.
- Add the chopped vegetables, tomato and cook the dish on the "Quenching" for an hour and a half.
- They put the washed prunes, add some vitamins, flavor the spices and strain them for another 25 minutes.
- Beef stew with prunes will taste better if seasoned before serving.
Beef stewed in the oven
Meat can be extinguished not only on the stove or using modern multi-devices. Especially delicious will be beef stewed in red wine, if you cook it in the oven. This dish is worthy of the highest praise and eclipses its taste qualities other alternatives. Prepare such a stewed beef at home, and your culinary authority among household members and friends will increase markedly.
Ingredients:
- meat - 1 kg;
- wine - 500 ml;
- bulbs, carrots - 200 g;
- canned mushrooms - 300 g;
- flour - 120 g;
- oil - 60 g;
- greens, garlic, thyme, salt, pepper.
Preparation
- Meat slices are breaded in salted, peppered flour, fried in oil and put into shape together with mushrooms.
- Vegetables fry, add flour, marinade with mushrooms, wine, garlic, thyme.
- Boil the mass, add salt and pour into the mold.
- Beef, stewed in wine in the oven for two hours at 185 degrees, will languish.